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VegWeb.com  |  Recipes  |  Various Veggies  |  Squash  |  Spaghetti Squash with Mushroom Gravy and Seitan « previous next »
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Recipe submitted by sharway, 02/15/06

Spaghetti Squash with Mushroom Gravy and Seitan

Ingredients (use vegan versions):

    1 large spaghetti squash
    dried mushrooms
    3/4 - 1 cup vegetable broth (or boiling liquid from seitan)
    1 tablespoon whole wheat flour
    1 tablespoon Earth balance (or other margarine)
    3 tablespoon nutritional yeast
    Braggs Liquid Aminos or soy sauce
    1 recipe of seitan (see any of the recipes on this site)
    optional: frozen peas OR chopped spinach or kale

Directions:

Prepare the seitan, using any recipe from this website. Reserve the liquid you use to boil it in--you can use it later to make the gravy.

Take a very big handful of dried mushrooms and put them in a small food processor or spice grinder, and grind them into a fine powder. I like to use this powder for seasoning soups and whatnot, but its especially good for this mushroom gravy.

To make the gravy, add 1 tablespoon vegan margarine and 1 tablespoon whole wheat flour to a frying pan. Cook until slightly frothy and the flour darkens a little (about 1-2 minutes of well-supervised stirring). Add about 3/4 cup of broth and a splash of Braggs (or boiling liquid from seitan) to the pan, and stir until smooth. Add a few tablespoons of the dried mushroom powder and stir until smooth. Bring up to a boil, then cut off the heat and add nutritional yeast. If the gravy is too thick, add a little more broth. If its too thin, add a little more mushroom powder and/or nutritional yeast. If its bland, add a little more Braggs, and season with salt and pepper.

Prepare the spaghetti squash. We like to make ours in the microwave like this: cut it in half lengthwise, scoop out the seeds, then place cut-side down in a shallow dish of water and microwave for about 10 minutes. Use a fork to scrape out the spaghetti and season with a bit of salt and pepper.

To serve, assemble shallow bowls with spaghetti and small seitan cutlets, topped with lots of mushroom gravy. I sometimes like to add peas or steamed kale.

Serves: 4 large servings



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indymom
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« Reply #1 on: October 16, 2007, 07:02:26 PM »

This was GREAT!  I made it for dinner tonight, using a squash from the local farmer's market and my homemade seitan.  I fried the seitan in the cast iron skillet and added some fresh spinach and garlic.  I didn't have dried mushrooms, so I whirled fresh mushrooms in the food processor and put those in the skillet after I emptied out the seitan (I added it to the squash in a bowl).  Then I added the earth balance and flour, stirred/cooked a few minutes, then added the broth and followed the rest of your directions.  I added everything to one big bowl to serve at the table.  My 3 and 1 year old both loved it!  A great way to eat squash!  Thanks for the recipe!
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heartgoeshere
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« Reply #2 on: April 18, 2008, 04:34:00 AM »

wow this was incredibly good!! the flavours went together SO well. the only change i made was using whole mushrooms instead of mushroom powder. i cooked them separately and just added them on top of the gravy at the end. soooo good, and super filling. thanks for the recipe!
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bumrushed15
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« Reply #3 on: April 22, 2009, 05:03:14 PM »

this was awesome- we used tempeh- and sauteed mushrooms on the side bc we had a guest that hated mushrooms. we also had steamed kale on the side- all together it was awesome- and served it with a salad.
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VegWeb.com  |  Recipes  |  Various Veggies  |  Squash  |  Spaghetti Squash with Mushroom Gravy and Seitan « previous next »
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